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This recipe can be made by roasting your eggplant first, but there really is no comparison to grilled. Cut your eggplant lengthwise.*** Poke a few holes in the flesh with a fork, coat with extra virgin olive oil, then grill until soft. Don’t worry if the flesh chars – it only adds to the flavor. Wait until cool before removing skin. Great with pita.
Flesh from 1 large eggplant, grilled
1/3 cup tahini
2 tbsp. extra virgin olive oil
1 or 2 cloves fresh garlic
2 heaping tbsp. greek yogurt
1/4 cup fresh parsley or cilantro leaves, rough-chopped
Juice from 1 medium lemon
1/2 tsp. cumin
1/4 tsp. black or red pepper
Salt to taste
Place all ingredients except for parsley in blender and run on low to medium speed until ingredients are fully incorporated yet not completely smooth. Add parsley or cilantro and pulse until incorporated – do not completely pulverize. Serve chilled. When plating, drizzle more olive oil on top. Garnish with more chopped parsley.
***Optional: After cutting the eggplant lengthwise but prior to grilling, I like to coat the flesh liberally with salt, then “tent” the two halves against one another on top of a piece of paper towel for 20 to 30 minutes to let the eggplant “weep.” This will draw out moisture containing bitter alkaloids. After the allotted time simply rinse off excess salt and pat dry.